Place water halved squashes, and oil in Instant Pot.
Set timer on the Instant Pot for 10 minutes and press steam.
(Please note the time of steaming may be different depending on the size of spaghetti squash).
Seeds can be removed form squash after they are cooked.
Release steam immediately after turning off Instant pot.
Remove lid. Allow squash to cool until they are cool enough to touch.
Gently remove seeds from squash.
Discard water and oil mixture from pot.
Take a large spoon and scoop out cooked spaghetti squash back into Instant Pot.
Add canned tomatoes, garlic salt, red pepper, cottage cheese, and tomato basil marinara to pot.
Turn low sauté setting on and set timer to 10 minutes.
Mix ingredients gently with spoon until contents are hot. Garnish with feta or mozarella.
(Makes up to 10 servings depending on your average calorie intake)